FOODIE BY NATURE:PRINTABLE RECIPES (http://www.addictedfoodie.com/)
GRILLED SZECHUAN BABY BACK RIBS
GRILLED SZECHUAN BABY BACK RIBS
Serves:4 servings.
Ingredients
•1 small bunch fresh cilantro
•1/2 bunch fresh parsley
•3 garlic cloves
•1 piece fresh ginger, about 1-inch long, peeled
•12 cups chicken stock
•3 pounds baby back ribs
•2/3 cup hoisin sauce
•2 tablespoons miso
•1 tablespoon minced fresh ginger
•1 tablespoon chopped garlic
•1 tablespoon sake
•1 tablespoon soy sauce
•2 teaspoons honey
•2 teaspoons chili paste with garlic
•1 cup blanched black beans
•1 tablespoon julienned cilantro leaves
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro
•3 garlic cloves
•1 piece fresh ginger, about 1-inch long, peeled
•12 cups chicken stock
•3 pounds baby back ribs
•2/3 cup hoisin sauce
•2 tablespoons miso
•1 tablespoon minced fresh ginger
•1 tablespoon chopped garlic
•1 tablespoon sake
•1 tablespoon soy sauce
•2 teaspoons honey
•2 teaspoons chili paste with garlic
•1 cup blanched black beans
•1 tablespoon julienned cilantro leaves
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro
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